Dine With Donna: Cayenne

Showing posts with label Cayenne. Show all posts

Tuesday, January 27, 2026

Golden Chickpea Soup. ~. Vegan

Golden Chickpea Soup

This vegan chickpea soup is bursting with flavor. Made with veggies and rice in a golden turmeric coconut milk broth. A cheery soup for cozy winter days. Gluten free. Serves 8

Ingredients:

1 tablespoon coconut oil or EVOO

1 onion diced

4 garlic cloves

1 tablespoon fresh ginger, grated

2 teaspoons fresh turmeric grated finely or 1/2 teaspoons powdered

1/2 teaspoon yellow curry powder

2 teaspoon coriander

1 teaspoon cumin

1/4 teaspoon cinnamon

2 carrots diced

1 celery stalk diced

1/2 cup apple diced small

1/4 to 1/2 cup jasmine or basmati rice

5 cups vegetable broth

2 cups Swiss chard, greens and stems chopped (sub spinach or Kale)

1 can garbanzo beans or chick peas

1 1/2 teaspoon salt (adjust to taste)

1/2 teaspoon black pepper, or to taste

1 cup coconut milk (full fat, canned)

Pinch of cayenne to taste

2 teaspoons lemon juice or apple cider vinegar to taste

*Optional, Garnish each bowl with fresh parsley, red pepper flakes, and a drizzle of coconut yogurt.

Directions:

In a large heavy bottom pan or Dutch oven, sauté onion in oil over medium heat 5 minutes until fragrant and golden. Add garlic, ginger, and fresh turmeric and stir 2 to 3 minutes until garlic is fragrant and golden.

Turn the heat to medium, add curry powder, cumin, coriander, cinnamon, carrots and celery, apples and rice and sauce for another 5 minutes, stirring often.

Add broth, greens, chickpeas and salt and pepper.. Cover with a vented lid and simmer for 20 minutes or until rice and veggies are tender. Add coconut milk and heat until warm,

Taste the soup and add lemon and cayenne if desired. Adjust seasonings adding salt and pepper as needed.

Tuesday, October 14, 2025

Roasted Apple and Squash Soup

Roasted Apple and Squash Soup with Spiced Squash Seeds

The Red Kuri is my favorite squash variety. Sadly, it’s often passed by in favor of the easier-to-peel Butternut or the sensationally sweet Delicata. The Red Kuri has a flavor that is nutty and sweet, reminiscent of roasted chestnuts. When roasted with apples, onions and subtle spices, the combination creates a rich, earthy flavor. Once blended, a velvety texture emerges and tantalizes the tongue with its soft, warm qualities.
This soup is remarkably easy to make and to clean up. Best of all, you can turn the leftovers into velvety Apple and Squash Mac and Cheese.

Ingredients:
1 (2-pound) Red Kuri squash
1 large sweet yellow onion, coarsely chopped
1 shallot, peeled and quartered
3 tart apples, peeled and coarsely chopped
1 tablespoon fresh ginger, finely minced
2 tablespoons olive oil
2 tablespoons melted butter
¼ cup maple syrup
1 tablespoon freshly grated ginger
1 tablespoon fresh thyme leaves
¾ teaspoon freshly grated nutmeg
½ teaspoon ground cinnamon
½ teaspoon ground mace
½ teaspoon cayenne powder
2 teaspoons cracked black pepper
2 teaspoons salt
4 cups water
¼ cup heavy whipping cream (optional)
Spiced Squash Seeds, for garnish

Directions:
Preheat oven to 400°F.

Cut the squash in half using a large, thick knife or cleaver. Carefully push down on both ends of the blade, slowly, to cut the squash in half. Scoop out the seeds and reserve for the spiced seed garnish. Place the cut side of each squash on a cutting board. Cut each into wedges. Then carve off the peel of each wedge. Cut the peeled squash into 2-inch pieces.

Place the squash, onions, shallot, apples and ginger in an 11- by 17-inch baking dish and toss together with the oil, melted butter, maple syrup, thyme, ginger and spices. Make sure everything is well combined and coated in the oil and butter. Place in the oven and roast for about 50 minutes, or until a slight char appears on the onions and shallots. Mix the vegetables once during the roasting.

Transfer all of the roasted vegetables, including any drippings, into a large 4- to 6-quart pot, and add the water. Bring the soup to a boil and then reduce heat and simmer for about 30 minutes. Remove from the heat and carefully blend the mixture, using an immersion blender, until smooth and velvety. Taste the soup and season with additional salt, if needed.

Slowly blend in the heavy cream, if using.

Serve warm, garnished with the spiced squash seeds for a more extravagant meal.

Spiced Squash Seeds
Ingredients
¼–½ cup washed and dried squash seeds (use squash seeds reserved from the soup recipe, or raw pumpkin seeds)
1 tablespoons butter, melted
¼ teaspoon cinnamon
½ teaspoon freshly ground nutmeg
1 teaspoon cracked black pepper
½ teaspoon ground ginger
¼ teaspoon allspice
Directions
Preheat oven to 400°F. Toss pumpkin seeds with butter and spices and spread in a single layer on a parchment- or foil-lined baking sheet. Bake for 8–10 minutes, or until golden brown and toasted. Let cool.

Thursday, February 6, 2025

Cuban Black Bean Soup

Cuban Black Bean Soup

A delicious Cuban Black Bean Soup recipe can be made in an Instant Pot with dry beans or on your stovetop. Vegan and delicious! See notes for the stovetop version or canned beans.
Ingredients:
3 tablespoons olive oil
2 onions diced
2 bell peppers diced (red and yellow are best)
1 ancho chili
6 garlic cloves
2 teaspoon salt
2 teaspoons oregano
2 bay leaves
1 teaspoon cumin
1 teaspoon smoked paprika
1/8 - 1/4 teaspoon cayenne or chipotle (optional)
1 tablespoon tomato paste
4 cups veggie or chicken stock or broth
2 cups water
1 lb. dried black beans, unsoaked, see notes

1 teaspoon honey or sugar
Squeeze of lime

Optional Garnishes

Thinly sliced red onion (or scallions)

cilantro

avocado

sour cream, or vegan sour cream,

toasted coconut

tortilla chips

roasted sweet potato chips or plantain chips

sliced fresh chilis

orange zest
Pick something crunchy, Creamy and green.
Directions Insta Pot:
Heat oil on the "sauté" function of your Insta Pot. Add the onions, peppers, garlic, and salt. Sauté 10 -12 minutes, until very soft. Take your time here.

Add oregano, bay leaves, cumin, smoked paprika, and tomato paste. Sauté for 1 minute.

Add vegetable broth and water*, scraping up any browned bits. If you are using soaked beans leave out the water.

Add the dry unsoaked beans, give a stir and set Insta Pot on high pressure for 30 minutes.

Friday, August 16, 2024

Marquez-Style Vegan "Meatballs" with Cashew "Yogurt" ~ Vegan

Marquez-Style "Meatballs With Cashew "Yogurt"

Crusty, juicy and perfumed with North African spices, these plant-based “meatballs” use Beyond Beef, an excellent ground beef substitute available at many natural food stores and supermarkets. They are swiped through a rich, tangy, dairy-free “yogurt” made from cashews. Serves 6, makes approx. 25 “meatballs”

Ingredients:

Cashew “Yogurt”
1 1/2 cups (375 mL) raw cashews
2 tbsp (30 mL) plus 2 tsp (10 mL) strained fresh lemon juice
3/4 tsp (4 mL) fine sea salt
Vegan “Meatballs”
2 pkgs (each 340 g) Beyond Meat Beyond Beef, thawed if frozen
2 cloves garlic, grated on rasp
1/4 cup (60 mL) panko bread crumbs
1 tbsp (15 mL) paprika
1 tsp (5 mL) ground cumin
1 tsp (5 mL) ground coriander
1 tsp (5 mL) ground fennel seed
3/4 tsp (4 mL) fine sea salt
1/2 tsp (2 mL) cayenne
1/2 tsp (2 mL) freshly ground black pepper
Canola oil for frying
Pita or naan for serving

Directions
For the cashew “yogurt,” soak cashews in cold water to cover overnight. Drain and add to a blender with 3/4 cup (175 mL) water, lemon juice and salt. Blend until smooth. Transfer to an airtight container. (“Yogurt” can be made and refrigerated up to 5 days in advance.)

For the “meatballs,” in a mixing bowl, combine Beyond Beef, garlic, panko, paprika, cumin, coriander, fennel, salt, cayenne and pepper. Mix thoroughly with your hands. Using oiled hands, form heaping 1 tbsp (15 mL) portions into balls and place on a baking sheet. (If you have a scale, the balls should be about 1 oz/30 g each.)

Preheat oven to 200°F (93°C).

Heat a thin film of oil in a large nonstick frying pan over medium-high heat. Working in 2 batches, cook “meatballs,” turning occasionally, until nicely browned, about 5 minutes total per batch. Transfer to a baking sheet and keep warm in the oven while cooking remaining “ meatballs.”

Serve “meatballs” hot with cashew “yogurt” and pita or naan.
Serves 6, makes approx. 25 “meatballs”

Friday, April 26, 2024

Spinach Salad With Cranberry Vinaigrette, Walnut Praline And Blue Cheese

Spinach Salad With Cranberry Vinaigrette,

Walnut Praline, And Blue Cheese

I buy an extra bag or two of cranberries when they are in season for my freezer to have on hand for use in recipes throughout the year.

Ingredients:

Spicy Walnut Praline:

1 cup lightly toasted walnuts, finely chopped

1 tsp.. salt
1/4 tsp.. cayenne or to taste
1/2 cup sugar
2 - 6 oz.. bags baby spinach
1/2 cup dried cranberries
1 cup Danish blue cheese, crumbled
Cranberry Vinaigrette:
1/2 cup fresh cranberries
3 T.. raspberry vinegar
1 clove garlic, peeled
1 tsp.. minced shallots
1/2 tsp.. Dijon mustard
1/4 cup Cranberry juice cocktail
3 T. walnut or olive oil
1 T. honey
3 leaves fresh mint
1/3 cup vegetable oil
Salt to taste
Directions:

For Walnut Praline, toss together walnuts, salt and cayenne. In a dry small heavy nonstick skillet cook sugar over medium heat , without stirring, swirling pan until golden. Add walnut mixture and stir to coat nuts with caramel. Spoon praline onto a baking sheet lined with parchment paper and cool. When cool, transfer to a cutting board and chop. Keeps 3 days.

For vinaigrette, place cranberries, vinegar, garlic, shallots and mustard in food processor blender and pulse several times to coarsely chop. Add the cranberry juice, walnut or olive oil, honey and mint; blend until thin and smooth. With machine running slowly all vegetable oil in a steady thin stream and blend to form a slightly thickened and emulsified dressing. Season with salt..

Place spinach and dried cranberries in a large salad bowl and toss with enough dressing to coat th e leaves well. Divide salad among serving plates and sprinkle with walnuts and blue cheese. Serve immediately.

Serves 8

Monday, October 23, 2023

The 3 X 2 Smash Burger

The 3 X 2 Smash Burger
The best burger? Everyone has thoughts. Thick, thin, rare, well-done, lots of toppings, barely any. What can’t be argued? That said, the smash burger is here to stay. As dangerously close (in the best way) to a salty meat pudding as any sandwich ought to be, a smash burger owes its ultra-beefy flavour to ground meat cooked over high heat in its own fat. Inspired by the Four Guys Burger at Gold Standard in Toronto and the Animal Style burger at California’s In-N-Out Burger, this three-patty, two-cheese babe is as local as your own kitchen. Marmite, an MSG-laden (again, in the best way!) yeast extract, is available at most large grocers. See TIP below for customizing your burgers. Serves 2

Ingredients:
Burger Sauce
3 tbsp (45 mL) mayonnaise
1 tbsp (15 mL) ketchup
1 tbsp (15 mL) sweet pickle relish
1/2 tsp (2 mL) Marmite Pinch cayenne

2 tbsp (30 mL) neutral-flavoured oil
2 medium-size onions, halved and thinly sliced
Salt
12 oz (340 g) medium ground beef
Freshly ground black pepper
2 very soft, small potato or brioche burger buns
1 cup (250 mL) loosely packed shredded iceberg lettuce
Yellow mustard, about 3 tbsp (45 mL), divided
4 thin processed cheese slices
1 medium-size dill pickle, preferably Vlasic, sliced into
1/4‑inch (5-mm) thick coins
2 slices cooked bacon, halved lengthwise (option

Directions
For the Burger Sauce, place all ingredients in a small bowl and stir to combine—the Marmite will take some coaxing to dissolve. Cover and refrigerate for up to a week.

To caramelize the onions, add oil to a 10- or 12-inch (25- or 30-cm) cast-iron skillet set over medium heat. Once shimmering, add onions and 1/2 tsp (2 mL) salt. Spread out into an even layer and cook until light golden, about 3 minutes. Stir and repeat process twice more. Reduce heat to low and continue to cook, stirring from time to time, 30 to 35 minutes longer or until deeply caramelized.

Meanwhile, divide cold ground beef into six equal portions. Working on a parchment-lined baking sheet, pat each out into a large flat patty 4 inches (10 cm) in diameter. Season generously with salt and pepper.

Scrape onions out into a heatproof bowl; set aside. Return pan to heat, place buns cut side down in pan and toast until golden at edges, 30 seconds or so.

Divide Burger Sauce between top and bottom buns. Divide lettuce between bottoms.

Clean pan; set over high heat. Turn kitchen fan to high. Once pan is smoking, add 3 patties. Press each lightly with a large offset spatula to make contact with pan. Cook 1 minute.

Meanwhile, squirt a heaping teaspoon of mustard onto uncooked side of each patty and spread to edges. Flip and immediately top two patties with a slice of cheese and one quarter of the onions. Cook 45 seconds total then stack the patties with the undressed one on top.

Set onto bottom bun, top stack with half the pickle slices, half the bacon, if using, and the top bun.

Serve right away and repeat process to make a second burger. Serves 2

TIP You can make and stack as many patties as you like, even change the ratio of meat to cheese (for instance, a double burger with 2 cheese slices) or leave the cheese out altogether. Each patty requires 2 oz (55 g) ground beef; if you don’t have a scale, visit a meat counter where you can ask for a very specific weight of beef, then divide by eye at home.

Sunday, October 8, 2023

Simple Celery Soup

Simple Celery Soup

This Celery Soup could be the start of a grand meal. It could also be a wholesome homemade supper, simply served with crusty bread. It is really easy to make this vegan. Health benefits: Celery fights inflammation, lowers cholesterol, lowers blood pressure and is super high in antioxidants, just to name a few as well as a favor enhancer.

Ingredients:

2 tablespoons olive oil, or butter
1 onion, diced
4 fat garlic cloves, rough chopped
6 cups celery, sliced thin (about 1 1/4-1 1/2 pounds) 1 extra-large head,

save some for garnish.
2 cups potatoes, sliced into 1/2 inch thick rounds ( about 3/4 lb – 1

extra-large russet peeled, or use a few yukons, unpeeled.

4 cups veggie or chicken broth ( or 4 cups water + 1 tablespoon

"Better than Bouillon" Vegetable Base.)

1 cup water
1 bay leaf (optional, remove before blending)
1 teaspoon salt
1/2 teaspoon pepper
1/8 – 1/4 teaspoon cayenne, start conservatively, add more to taste or

leave it out entirely.
Add:1/4 cup fresh dill (small stems ok)
1/2 cup fresh parsley (small stems ok)
Stir in: 1/2 cup (or more) of sour cream, plain yogurt, vegan sour

cream, heavy cream or cashew cream. (see Notes)
Garnish: Crispy celery leaves, nigella seeds, hemp seeds (all optional,

but delicious!)

Directions:
Heat the oil in a big pot over medium-high heat and add the onion, stirring occasionally, letting the onions get golden, about 5 minutes.

Add the garlic and stir 1-2 minutes, until fragrant.

Add the celery, potatoes, broth, water, bay leaf, salt, pepper, and cayenne. The liquid should just cover the veggies ( if not, add a little more water). Cover, bring to a rolling boil, turn heat down and simmer gently until potatoes are tender, about 10 minutes.

Turn heat off, remove bay leaf and add the fresh herbs and just wilt them (don’t cook herbs or you lose the vibrant color!)

Using an immersion blender blend until very silky smooth – OR if using a regular blender, let cool before blending in smaller batches. ( If blending warm soup, fill blender no more than halfway full, cover tightly with a lid and kitchen towel, holding it down firmly, when you start the motor (on the lowest setting, working up gradually) to prevent a blender “explosion”).

Blend well, a full minute, until herbs are fully blended, creating a vibrant colored soup. For extra “green” color, add a handful of raw baby spinach if you like, or more fresh parsley.

Place it back in the same pot over low heat. Stir in your choice of sour cream, or any of the other options. Gently heat, careful to not over-simmer, or you may lose the lovely vibrant color.

To make the crispy celery leaves, heat a generous amount of olive oil in a small skillet over medium heat. Wait until the oil is hot. Fry a “tester” celery leaf for 10-20 seconds on each side. Set on a paper towel. If it is crisp, continue on. Adding a few at a time, not overly crowding. If not crisp, fry them a little longer. You want about 3-5 leaves per serving bowl. In the same oil, you could fry the nigella seeds until you just begin to hear popping. Turn heat off. Arrange the crispy celery leaves in a crescent shape. Spoon a little of the nigella seeds along with a little oil in the same shape. Sprinkle with hemp seeds if you like.

NOTES
If using cashew cream, adding a little splash of lemon juice, enlivens the soup. Sour cream and yogurt have a natural tanginess, so you may not need it.

A quick way to make this vegan version ( with cashew cream), is toss the ½ cup of cashews into the simmering pot at the beginning with the celery and potatoes, letting them soften. Then just blend it all up!

Slicing the celery thinly will prevent fibers texture.

If freezing, best to freeze without the sour cream, as it may get granular- then add it later when reheating.

Saturday, July 29, 2023

Shrimp Enchiladas with Yellow Mole Sauce

Shrimp Enchiladas With

Yellow Mole Sauce

A delicious recipe for Shrimp Enchiladas, filled with tender garlic shrimp, sweet corn, and lime zest, lathered in a flavorful Yellow Mole Sauce. Vegetarian-adaptable
Ingredients:
Yellow Mole Sauce:

pinch saffron with hot water
3 tablespoons olive oil
1 onion, white or yellow, rough chopped
4 garlic, rough chopped
2 yellow bell peppers (or one orange and one yellow for BEST color)
1 3/4 cups chicken broth
1/2 cup pumpkin seeds (or raw cashews)
2 teaspoons coriander
1 teaspoon cumin
1/8–1/4 teaspoon cayenne
3/4 teaspoons salt, more to taste
1/2 teaspoon pepper
1/2 teaspoon turmeric, optional, for color.
1 1/2 tablespoons lime juice (zest it, save for filling)

Shrimp Enchilada Filling:
1 tablespoon butter
2 garlic cloves, rough chopped
1 – 2 tablespoons jalapeno, finely chopped
1 lb shrimp, raw, peeled and deveined, chopped
1 1/2 cups corn, fresh is nice, frozen is fine
1 teaspoon dried oregano
1 tablespoon lime zest
1 teaspoon Salt
1/2 teaspoon pepper
1 1/2 –2 cups shredded mozzarella or queso fresco, divided (6 ounces)
1/4 cup cilantro

8 x 6-inch corn tortillas

Garnish: cilantro, radish, misogreens

Directions:

Preheat oven to 375F.
Make the yellow mole sauce:

Pour 2 tablespoons boiling water over the saffron, and let sit. In a large skillet, heat the oil over medium heat. Saute onion, bell pepper and garlic, and cover to let this steam and soften for about 5 minutes. Add coriander, cumin, cayenne (go light, add more to taste later) salt, pepper and saffron water. Stir one minute. Add the stock and pumpkin seeds. Bring to a simmer, cover, and simmer gently for 10-15 minutes until pumpkin seeds have softened. Let this cool. Add the lime juice. Blend until creamy, and silky smooth. You could do this ahead. Taste and adjust the cayenne to your liking. If you want to bump up the yellow color, add 1/2 teaspoon ground turmeric.

Make the enchilada filling. Chop the shrimp into small pieces. Heat the butter and garlic over medium-low heat. Add the shrimp and jalapeno and saute 2-3 minutes. Add the corn, oregano, lime zest, and salt. Once the shrimp is cooked, turn off the heat. If it is liquidy, drain. Stir in the cilantro, and add 1/2 cup of the mole sauce and half of the cheese.

Assemble. Warm the tortillas (so they are pliable and don’t crack when rolled) either in the oven, microwave, pan-sear or heat over a gas flame-then wrap up in a towel. Grease a 9×13-inch baking dish. Place roughly 1/2 cupof the filling in each tortilla, rolling one at a time, placing seam side down in the baking dish. Lather with the sauce- you won’t need all -save the extras for plating. Sprinkle with cheese.
Bake uncovered until golden and melty, 20-25 minutes.
If serving like the photo above, heat the remaining mole sauce in a small saucepan.

Spoon a little mole sauce on a plate, place the enchilada over the top. Top with thinly sliced radishes and a sprinkling of chopped cilantro. Micro greens are nice here too.

Notes
These can be made a day ahead and refrigerated- be sure to bring to room temp before baking.

Thursday, June 8, 2023

Stout Marinated Coffee Rubbed Steaks

Stout Marinated Coffee Rubbed Steaks 5*****

If you plan to break out the barbecue this weekend, try making this stout and coffee marinade for steaks or tri-tip. The recipe recommends using Octagonal Stout, which is a perfect compliment to the spicy coffee rub. But if that is out of stock, try making it with another dark beers.
Ingredients:
12 ounces Stout (or other dark beer)
1/4 cup Worcestershire sauce
1 Tbsp Tabasco
4 boneless strip steaks (about 2 pounds), fat trimmed
3 Tbsp finely-ground espresso or coffee
1 Tbsp pure chili powder
1 tsp ground cumin
1 tsp sugar
1/2 tsp cayenne, or more to taste
1 tsp salt
1/2 tsp ground black pepper
Directions:
Mix together stout, Worcestershire and Tabasco in large sealable container. Place steaks in container, cover, and chill in refrigerator overnight or for at least six hours.

Then mix remaining ingredients in small bowl. Remove steak from marinade and discard marinade. Pat steaks dry with paper towels, then scatter spice mix over steaks, patting it in with your fingers.

Heat grill to high and let rack get good and hot. Brush and oil rack, then grill steaks until darkly crusted and done the way you like, about 3 minutes per side for medium-rare (about 145°F on an instant-read thermometer), or 4 to 5 minutes per side for medium (about 160°F on an instant-read thermometer).

Let meat rest off heat 5 minutes to redistribute juices before cutting into them. Top each steak with a little butter to finish them off. Enjoy!

Wednesday, May 31, 2023

One Pot Moroccan Stew

One-Pot Moroccan Stew

The Moroccan one-two punch of cumin and cinnamon really makes lamb and chickpeas shine. Time is an important ingredient in this stew, as the slow braise tenderizes the meat, plumps up the apricots and allows the spices to sing. The extras are optional, but flatbread is highly recommended for soaking up the sauce.
Ingredients:
1 lb (455 g) boneless lamb shoulder, cut into 1-inch (2.5-cm) pieces
Salt to taste
1 tbsp (15 mL) olive oil
1 onion, thinly sliced
2 medium carrots, peeled, cut into 1/2-inch (1-cm) rounds
4 cloves garlic, minced
1 tbsp (15 mL) finely minced ginger
1 tbsp (15 mL) tomato paste
1 tbsp (15 mL) ground cumin
1 tbsp (15 mL) paprika
1/4 tsp (1 mL) cinnamon
1/4 tsp (1 mL) cayenne
2 cups (500 mL) unsalted beef broth
1 can (796 mL) diced tomatoes
1 can (540 mL) chickpeas, drained, rinsed
8 dried apricots, halved
1/4 cup (60 mL) packed cilantro leaves, roughly chopped, plus more for serving
1/4 cup (60 mL) packed mint leaves, roughly chopped, plus more for serving
Plain yogurt, slivered almonds and flatbread to serve

Directions:

Preheat oven to 350°F (177°C)

Season lamb with salt. Heat olive oil in a large Dutch oven over medium-high heat. Add lamb. Cook, turning occasionally, until nicely browned, 7 to 8 minutes. Transfer meat to a plate.

Reduce heat to medium. Add onion and carrot, and cook, stirring often, until they start to brown, about 3 minutes. Add garlic and ginger. Cook until fragrant, 1 minute. Add tomato paste, cumin, paprika, cinnamon and cayenne. Cook 1 minute.

Add beef broth, tomatoes, lamb and any juices. Season with salt. Raise heat to high. When it comes to a boil, cover and place in oven. Cook 1 hour. Stir in chickpeas and apricots. Continue cooking until lamb is fork-tender, about 30 minutes more.

Remove pot from oven and stir in herbs. Serve in warmed bowls topped with yogurt and almonds. Sprinkle with extra herbs. Serve with flatbread.
Serves 2 to 3

Sunday, November 6, 2022

Molten Tequila Cocoa

Molten Tequila Cocoa

Decadent and delicious, this unforgettable concoction is equal parts rich and spicy. Tequila and hot cocoa are poured over spicy, marshmallow-filled chocolate bombs for a drink that’s gooey perfection. Makes 1 drink

Ingredients:

1 1/2 oz tequila,
5 oz hot chocolate
1 chocolate bomb

Directions: To a heatproof mug, add tequila and hot chocolate. Drop in chocolate bomb. Serve immediately.

Chocolate Bombs

Half-sphere silicone moulds work best, but you can also use parchment paper cupcake liners. The bombs won’t be perfectly round, but they’ll still be effective and delicious. You can buy chili-imbued chocolate bars to make your bombs, or make your own with our perfect recipe here.
Ingredients:

12 oz (340 g) semi-sweet chocolate, in bars or chips
1/4 to 1/2 tsp (1 to 2 mL) cayenne to taste
1 cup (250 mL) mini marshmallows
Directions:

Set up a double boiler.

If using chocolate bars, chop finely. Set one quarter of chips or pieces aside, and add the rest to the double boiler. Stir continuously as the chocolate melts. Never let the chocolate get too hot to the touch (not above 210°F/100°C).

Once melted, remove from heat and stir in the remaining chocolate in two batches until incorporated (if the chocolate isn’t melting, you can place back onto the boiler briefly). Add cayenne and stir well.

Pour 1 tbsp (15 mL) chocolate into each of 12 moulds. Using a brush, spread the chocolate as evenly as possible to the top of the moulds. Allow to harden about 10 minutes. Repeat the process with a second layer. Leave to cool and harden completely, about 30 minutes.

Add 3 to 4 mini marshmallows to six of the moulds.

Gently loosen the other six chocolate half-spheres from their moulds. Using the brush, paint the edges with melted chocolate (if your chocolate has cooled, heat up again briefly on the double boiler). Remove from moulds and place on top of the marshmallow-filled shells, creating complete spheres, and ensuring the edges seal. (If you are using parchment liners, you may need to pipe the melted chocolate in order to seal the edges.) Allow to cool completely.

Remove from moulds and use immediately, or store in a sealed container in the fridge up to 1 week.

Makes 6 bombs

Tuesday, August 2, 2022

Homemade Sausages

Homemade Sausages

My friend Thierry posted photos of sausages that he artfully crafted. I asked if he shared his recipes and viola, the ingredient list was posted. Sausage recipes are most often listed with ingredients minus the measurements. Your palate indicates the amount or omission.

Breakfast Sausage and Spanish Pork Sausage

Spanish Pork Saussage pictured on the right that you don't need to grill or cook. Can just use it as a paste or spread on a piece of bread... Very tasty. Have to wait for 1 week before eating. "The longer you wait, the more delicious it becomes" !

Ingredients, 

ground pork, 

salt, pepper, 

white wîne, 

garlic, 

pimentòn (spanish paprika), 

paprika, 

anise seeds, 

fenel seeds, 

ginger, 

cinnamon, 

cloves, 

cayenne, 

oregano 

pink pepper.

The sausage on the left is a breakfast sausage.  

Recipe from Thierry

Saturday, November 7, 2020

Gingerbread-Spiced Candied Pecans

With just the right amount of spice and a touch of heat, you’ll find these sweet crunchy nuts deliciously addictive. If you decide to double the recipe, be sure to use two cookie sheets instead of one, otherwise you’ll end up with a mass of pecans all stuck together.

1 tbsp (15 mL) salted butter
2 tbsp (30 mL) honey
1 tbsp (15 mL) sugar
1 tsp (5 mL) ground ginger
1 tsp (5 mL) ground cinnamon
¼ tsp (1 mL) ground cloves
Pinch cayenne
Pinch salt
2 cups (500 mL) pecan halves

1 Preheat oven to 300°F (150°C).

2 In a medium saucepan, melt butter over medium heat. Add honey, sugar, spices and salt, and stir to combine. Remove from heat, add nuts and stir until evenly coated.

Turn nuts onto a parchment-lined cookie sheet, arrange in a single layer and bake for 20 to 25 minutes or until fragrant and crisp.

Allow to cool completely before breaking apart any that have stuck together. Store in an airtight container until ready to use.

Makes 2 cups (500 mL)

Wednesday, March 13, 2019

Chickpea Coconut Curry ~ Vegan

Chickpea Coconut Curry

(Instant Pot or Saucepan)

Prep Time

10 mins

Cook Time

45 mins

Soak time

1 hr

Total Time

55 mins

Vegan Chickpea Coconut Curry - Instant Pot or Saucepan. This one Pot Coconut Chickpea Curry uses dried chickpeas and coconut milk. Add other veggies like sweet potato, squash. Vegan Glutenfree Nutfree Soyfree Recipe

Course: Main Course

Cuisine: Gluten-free, Indian Fusion, Vegan

Keyword: chickpea curry coconut milk, coconut chickpea curry, instant pot chickpea coconut curry, vegan coconut curry

Servings: 4

Calories: 286 kcal

Author: Vegan Richa

Ingredients

1/4 cup water or broth or use 1 tsp oil
1/2 onion chopped
4 garlic cloves finely chopped
1 hot green chili ,chopped (such as serrano, jalapeno) or use mild chili or omit
1 tsp each ground cumin
1 tsp. ground coriander
1 tsp turmeric
1/4 tsp each cinnamon
1/4 tsp ground cardamom
1/3 tsp cayenne or to taste
1/4 tsp grouond sage or dried oregano
1 red bell pepper ,chopped or sliced
1 tbsp minced ginger
3/4 tsp salt
1 cup dry uncooked chickpeas ,soaked for atleast 30 mins in boiling hot water (4 hours to overnight soaking works best)
13.5 oz can coconut milk , reserve 2 tbsp for garnishing
1 to 1.5 cups water ,depends on curry consistency preference.
lemon/lime juice , cilantro, pepper flakes for garnish

US Customary - Metric

Instructions
Press saute on the Instant Pot. Add onion, garlic, chili and a good pinch of salt. Cook for 3 to 4 mins until translucent. Deglaze with more broth if needed.

Add the spices and mix in. (You can add spice blends of choice here such as curry powder, garam masala, berbere or jamaican curry powder, or curry pastes instead of listed spices).

Add the bell pepper and ginger and mix in. Drain the chickpeas and add to the pot. Add salt, coconut milk and water and give it a good mix to pick up any stuck bits

Cancel saute, Close the lid to sealing. Pressure cook at high pressure for 40 to 45 mins (30 mins for overnight soak)**. Let the pressure release naturally then open the lid.

Taste and adjust salt and flavor, add more spices if needed. If the mixture is thin, Mash some of the chickpeas to thicken or blend half cup of the curry and mix in, saute for a few mins if needed. (Fold in some baby spinach at this point while the chickpeas are still hot). Garnish with lemon, pepper flakes, remaining coconut milk and cilantro and serve over rice or grains.

Recipe Notes

Saucepan (dried chickpeas): Soak the chickpeas overnight. Follow steps 1,2,3 in a saucepan over medium heat. Add only half the salt, add 2 cups water. Cook partially covered for 50 minutes.Then check the chickpeas for doneness. Add more salt, more water if needed and continue to cook for another 10-15 mins.

Saucepan(canned/pre-cooked) chickpeas: Follow steps 1,2,3 in a saucepan over medium heat. Add only 1/4 cup water and 2.5 cups cooked chickpeas. Partially cover and cook for 20 mins. Taste and adjust flavor, mash some chickpeas to thicken and serve.

Instant Pot (Canned Chickpeas): Follow steps 1,2.3. Use just 1/4 cup water, 2.5 to 3 cups cooked chickpeas and pressure cook for 5 mins.

Variations: Use other beans such as brown chickpeas (pressure cook 50 mins), black eyed peas(pressure cook 30 mins), kidney beans or white beans(pressure cook for 45 mins).

Add a cup of chopped tomatoes with the chickpeas.

** times are for creamy curry with soft chickpeas. Chickpeas that are just done have a bite and clash with the creamy profile i am going for. Adjust the times based on preference if needed.

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